Christmas Custard

Prep time: 1.5 hrs | Serves: 4-6

Ingredients:

• 300g whole milk

• 100g double cream

• 50g caster sugar

• 4 egg yolks (80g)

• 1 tsp vanilla extract (5g)

• 1 cinnamon stick

• 2 whole cloves

• Zest of ½ orange (3g)

• 1g freshly grated nutmeg

• 1g sea salt

Method:

1. Place the milk, cream, cinnamon stick, cloves, orange zest and half the sugar into a saucepan. Warm gently until steaming, then turn off the heat and let it infuse for 2 minutes.

2. In a bowl, whisk the egg yolks, remaining sugar, vanilla and salt until smooth.

3. Pour the warm spiced milk over the yolks while whisking continuously.

4. Return the mixture to the saucepan and cook on low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

5. Remove the cinnamon, cloves and orange zest.

6. Taste and adjust — a touch more vanilla, nutmeg or sugar depending on how festive you’re feeling.

Storage:

Pour into a clean jar and chill for up to 3 days. Shake or stir well before serving. Warm gently to reheat — never boil, or the custard may split.